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Old 05-26-2016, 11:55 PM   #11
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Salads, sandwiches, and lots of fast food because I just can't stand to cook when it gets so hot in my room.

My favorite is a chip dip I make by taking 8oz of cream cheese and slicing it horizontally into 3 layers. After placing these on a plate, I spoon Ragu spaghetti sauce over the top and then eat it with Ruffles potato chips. Lately I've gotten to where I've add basil on top and next time I think I may sprinkle some crab meat or chicken on the cream cheese as well.

And then I wonder why I weight so much!
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Old 05-27-2016, 12:04 AM   #12
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Welcome to Discuss Cooking, Ray!
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GG, I'm sure you'll get several responses here, but I like room temp ground beef best for taco salad - or at best, slightly warm. By the time I put the salad dressing on, it cools down a little more.

My fave taco salads are Romaine, iceberg, red onion or scallions, tomatoes, seasoned ground beef, shredded pepper jack or regular Monterey jack, sliced olives, and crushed tortilla chips. Topped with ranch, or ranch mixed with a little adobo sauce.
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Old 05-27-2016, 12:37 AM   #13
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Originally Posted by Cheryl J View Post
Welcome to Discuss Cooking, Ray!
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GG, I'm sure you'll get several responses here, but I like room temp ground beef best for taco salad - or at best, slightly warm. By the time I put the salad dressing on, it cools down a little more.

My fave taco salads are Romaine, iceberg, red onion or scallions, tomatoes, seasoned ground beef, shredded pepper jack or regular Monterey jack, sliced olives, and crushed tortilla chips. Topped with ranch, or ranch mixed with a little adobo sauce.

Thanks Cheryl always been a keen cook (and food eater).
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Old 05-27-2016, 12:42 AM   #14
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A balsamic vinaigrette with an assortment of vine tomatoes with clicks of basil leaves and bocconcini is always popular over here.
Caprese salad is one of my favorites, although I like red wine vinegar with it

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Old 05-27-2016, 12:42 AM   #15
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GG, I'm sure you'll get several responses here, but I like room temp ground beef best for taco salad - or at best, slightly warm. By the time I put the salad dressing on, it cools down a little more.

My fave taco salads are Romaine, iceberg, red onion or scallions, tomatoes, seasoned ground beef, shredded pepper jack or regular Monterey jack, sliced olives, and crushed tortilla chips. Topped with ranch, or ranch mixed with a little adobo sauce.
Thanks, Cheryl!
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Old 05-27-2016, 12:44 AM   #16
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Caprese salad is one of my favorites, although I like red wine vinegar with it

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Thanks Garlic haha :) love the username.

I'll have to try that next time - always just found the flavours in balsamic to be more reminiscent of my time in Italy.
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Old 05-27-2016, 01:40 AM   #17
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With a protein on the side, this is our favorite Summer secret..

Grilled Marinated Veggies.

I could eat them every day, and they are wonderful cold with your lunch.

You'll need a large sturdy grilling basket. You can find them at any home goods store like Target, etc. They are wonderful, so get one.

In a large zip lock bag mix up equal parts of olive oil and white balsamic vinegar. The dark balsamic will work, but it colors the veggies.
Add seasonings of your choice, and be generous.
I like:
salt
garlic powder
smoked paprika
mixed Italian seasonings
You can use anything you like.

Mix the contents in the bag and add your cut up veggies.
I like:
thick sliced zuccini
white onion wedges, broken apart
chunks of bell pepper (tri colored are great)
portabella mushrooms cut in wedges (any mushrooms are good)
asparagus stalks cut in half (in season right now)

Add all the veggies to the bag and seal. Shake them up good and marinate for at least two hours.

Preheat your grilling basket on the grill, then dump the whole bag into the basket. You need to toss everything occasionally, and I use a loose sheet of foil over them between tossing. Cook till everything is crisp tender with some hints of char.

Maybe everyone knows how to do this, but then again, maybe not.

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Old 05-27-2016, 02:01 AM   #18
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With a protein on the side, this is our favorite Summer secret..

Grilled Marinated Veggies...
Mmmmm, I definitely need to start making this
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Old 05-27-2016, 03:13 AM   #19
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Hello R.ay. Jump right in.

GG When I make taco salads, with seasoned ground beef, I allow the meat to cool to room temp before assembly. If using leftovers, I nuke it a tish. I like to add a layer of salsa in the salad part and toss the lettuce part with Catalina French dressing. And then it all gets mixed together anyway. I don't use crispy tortillas in my taco salad. I like sliced radish and bell pepper adds lately.

Summer pickles. I think this year I will be doing the sweet sour marinade, drain, and mix in some of Dx's tangy home-made yogurt.

Things with mint and tarragon. Cheryl's SW Corn and bean salad is a family favorite. Pesto, later in the summer. Ice tea by the pitcher. Grilled anything. Sandwiches, quesadillas, tacos, burritos, (hmm, reminds me a lot like mid-week dinners), with the addition of burgers and brats. Main dish salads, esp tuna, chix and sliced steak salads. Fruit, fruit salads, fruit for snacks.

Andy's double ranch potato salad. I've been meaning to try this since he posted a recipe ~~last August. We like cole slaw with blue cheese dressing, but I've been adding a spoonful of horseradish to cole slaw dressing lately, so I might try doing both once to see how that tastes.
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Old 05-27-2016, 06:47 AM   #20
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Another vote for lightly nuking the taco meat or chili used to top a taco salad. I make up a batch of chili or taco meat and freeze it in one cup containers. Each container is enough to top two salads. I thaw it overnight in the refrigerator and nuke it while I'm preparing the other ingredients for the salad.

I use a combination of salsa, mayonnaise and sour cream for the dressing.

During the dog days of summer another favorite from my childhood is cold or lightly nuked slices of baked ham on a salad plate.
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